Spicy Caribbean Rice with Red Beans


¼ cup sunflower oil

2-3 garlic cloves

1 chopped onion

2 cups uncooked Long Grain Rice Natural Life

1 sprig fresh thyme or 1 teaspoon dried thyme

1 1/2 cups coconut milk

2 1/2 cups vegetable broth

2 cups Red Kidney beans Natural Life, boiled rinsed and drained

2 small bay leaves

salt and pepper, to taste

1 whole red chili pepper.

1 teaspoon sweet paprika Natural Life

*If you like the dish spicier you can add a little Cayenne Pepper Powder Natural Life



Heat a saucepan with oil. Then add onions, garlic, thyme, and the red chili pepper, sauté for about a minute.Stir in Long Grain Rice Natural Life to the pan, followed by the boiled  Red Kidney beans Natural Life for about 2 minutes, then add coconut milk, bay leaves with the vegetable broth , bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed. Adjust for salt and pepper*. Discard bay leaves and the red chili pepper. Serve warm.

The recipe makes six servings.

More Recipes